Chewy Peanut Butter Cookies
My old-fashioned Chewy Peanut Butter Cookies recipe yields the best, softest, salty-sweet discs of deliciousness you’ve ever tried. Made with just 7 simple ingredients (most of which I’d bet you already have in the pantry) and all of 15 minutes of prep, these little fellas are the perfect mid-week treat.
Servings: 15 Cookies
Calories: 287kcal
Equipment
- 3oz Cookie Scoop
Ingredients
- 2 Cups + 2 Tbsp All Purpose-Flour
- 2 teaspoon Baking Soda
- ½ teaspoon Salt
- ¾ Cup Unsalted Butter room temperature
- ½ Cup Granulated Sugar
- ½ Cup Brown Sugar packed
- 1 Egg room temperature
- ¼ Cup Peanut Butter
- ¼ Cup Chopped Peanuts optional
- Pinch Flakey Sea Salt
Instructions
- Whisk together your dry ingredients – the flour, baking soda, and sea salt in a bowl and set aside.2 Cups + 2 tablespoon All Purpose-Flour, 2 teaspoon Baking Soda, ½ teaspoon Salt
- Place the butter and sugars in your mixing bowl and using the paddle attachment, cream until you reach a fluffy, rather pale color. Make sure to take a second to scrape down the bowl before then adding your egg then the peanut butter.¾ Cup Unsalted Butter, ½ Cup Granulated Sugar, ½ Cup Brown Sugar, 1 Egg, ¼ Cup Peanut Butter
- Slowly add the dry ingredients in three separate stages, mixing until your ingredients have fully combined. Then, add optional chopped peanuts mixing for a few moments more to incorporate.¼ Cup Chopped Peanuts
- At this point, the dough will seem quite sticky! Place into an airtight container let it rest in the fridge for a half hour or so until firm and chilled.
- Before getting ready to scoop each cookie, preheat the oven to 350 degrees Fahrenheit and prepare your baking tray with parchment paper.
- Using a medium or three ounce cookie scoop, place your preferred number of cookies 3 inches apart onto a baking sheet and bake for about 11 minutes. Remove from the oven once you start to see some slight cracks on top, sprinkle with flakey sea salt and let cookies sit undisturbed for 3-5 minutes. Then, transfer to a wire rack and allow to cool completely.Pinch Flakey Sea Salt
- If you don’t end up baking off all your cookies at once, place your scooped extras in a ziplock bag and throw them into the freezer. Bake them fresh as desired!
Notes
Expert Tips
Making these simple PB cookies is about as easy as baking gets. That said, I have a few words of wisdom to share:
- Save some dough for future you. If you don’t end up baking off all your cookies at once, place your scooped cookies in a ziplock freezer bag and throw them into the freezer. Bake them fresh (straight from the freezer) as desired! You’ll just need to add a few extra minutes of bake time.
- Don’t crowd the pan. Depending on the size of cookies you’re making, a typical household sheet pan will hold between 9-12 cookies. If you want to make more than that, work in batches!
- Rest your dough for extra chewy texture. Giving your cookie dough even a quick 30-minute rest in the fridge will help to amplify the chewy factor.
Nutrition
Calories: 287kcal | Carbohydrates: 40g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 35mg | Sodium: 250mg | Potassium: 77mg | Fiber: 1g | Sugar: 14g | Vitamin A: 299IU | Calcium: 18mg | Iron: 2mg
